Go Back

Instant Pot Crispy Chicken Stir-Fry

Quick weeknight meal that packs flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Method

Ingredients
  

Stir-Fry Sauce
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 2 tbsp fish sauce
  • 1 tbsp tahini
Crispy Chicken Stir Fry
  • 2 tbsp coconut oil, divided
  • 4 cloves garlic minced
  • 1/2 thumb ginger minced
  • 4 chicken thigh bone-in, skin on
  • 1 small onion sliced
  • 1 tbsp coconut aminos
  • 1/2 tsp fish sauce
  • 2 cups red cabbage sliced
  • 2 cups green cabbage sliced
  • green onion garnish
  • sesame seeds garnish
  • sesame oil finishing oil

Method
 

Stir-Fry Sauce
  1. In a small bowl combine all ingredients for sauce, don't worry about mixing the tahini as much. It will be heated in the IP and will mix better.
Crispy Chicken Stir Fry
  1. Hit saute on Instant Pot, Once preheated add 1 tbsp coconut oil.
  2. Add garlic and ginger, sauteing for about a minute.
  3. Place chicken thigh skin side down. Cook for 5 minutes. Pour stir-fry sauce over chicken.
  4. Once chicken skin is nice and browned, close your Instant Pot and set to sealing. Cook on high pressure for 10 minutes. (if using boneless skinless cook for 5 minutes.)
  5. Let the Instant Pot natural release for 5 minutes before releasing the valve. 
  6. Set chicken aside or crisp it (see below.)
  7. Transfer the juices from your Instant Pot to a blender to make stir-fry sauce. BLend carefully as contents are hot!
  8. Hit saute on IP, with 1 tbsp coconut oil. Add ginger and garlic saute until fragrant.
  9. Add 1 tbsp coconut aminos, then add onions, sauteing until translucent. 
  10. Add cabbage to pan with a few dashes of fish sauce. Cook to desired tenderness.
Crisping the Chicken (Optional)
  1. Before the chicken is done preheat your oven on broil, and set up a broiling pan for the chicken. Broil 3-5 minutes watching closely so as not to burn.
  2. Remove chicken from oven and let it rest while you finish the veggies.
Plate
  1. Garnish with green onion and toasted sesame seeds. Drizzle with sesame oil and stir fry sauce (or on the side for dipping.) Serve alone or over cauliflower rice, zoodles, or jasmine rice if you can.